This recipe is adapted from Pete Evans “Healthy Every Day” cookbook. My initial adaptations were to reduce the volume of lime juice (as limes cost a bomb here in Sydney compared to other parts of the word), reduce the very large amount of honey the recipe calls for and add a small amount of maple syrup to the base to try stick it together. Then, the second time I made this recipe I forgot the coconut oil – but the cheesecake texture came out great and I somehow made Pete Evans healthy-ish dessert recipe even healthier. Keep the coconut oil in if you wish – but my omission goes to show this is a pretty durable recipe, I also like how sharp and tart it is without the full quantity of honey. I store this in the freezer, pre-cut and bring out slices to thaw when you are ready to serve.
You will need a spring form cake tin to make this dish – up to 20cm. I used a slightly smaller springform tin to produce a denser cheesecake.
In terms of prep time, you will need to soak the cashews for a few hours before you start and allow some chilling time for the base and cheesecake.
- Approx 2 1/2 cups of raw cashews (or 440g, if you have scales)
- Coconut oil, for greasing pan
- Juice of 6 limes, plus 1 teaspoon of lemon zest (6 limes produced about 100ml. Original recipe called for 210ml)
- Juice of 3 lemons (3 lemons produced about 100ml. Original recipe called for 210ml)
- 1 teaspoon vanilla extract
- 1/2 teaspoon sea salt
- 1/3 cup honey (original recipe called for 350g, which is about a whole small jar)
- Garnish of your choice – I used fresh raspberries and a little lime zest.
- Approx 1 cup raw almonds (or 160g, if you have scales)
- 90 g desiccated coconut
- 6 medjool dates, pitted
- pinch of sea salt
- 1/2 teaspoon vanilla essence
- 1 – 2 tablespoons maple syrup (I added this to make base a little stickier and more inclined to bind).
- Soak the cashews for a few hours in a tupperware container full of water. Rinse off.
- Line the springform tin with baking paper and grease with coconut oil.
- Process almonds and coconut in a food processor until a crumb forms (I used my trusty Ninja blender).
- Add dates, salt and vanilla extract and pulse until mixture comes together. Add the maple syrup and pulse again.
- Press the mixture firmly and evenly into the base of the springform tin. Refrigerate for at least an hour. (Or, cheat like me and bang it in the freezer if you haven’t allowed enough time – should be good in an hour).
- Rinse the cashews and place in a blender/ food processor with the lemon and lime juice, vanilla and salt. Blend until thick and hard to mix. Stir with a spatula and add the honey.
- Add lemon zest and lime zest and pulse again.
- At this stage, you can add 270 ml of melted coconut oil – or forget it like me and make the recipe that bit healthier.
- The mixture should be thick like dreamy cashew citrus clouds (especially if you leave out coconut oil). Pour mixture over the base.
- Garnish with your chosen embellishments.
Place the finished product in the freezer for 2 + hours, or until firm. Enjoy!